Maple Butternut Squash Puree

Gluten-Free and Vegan options

Serves: 4

Directions

1. Bring a large saucepan filled with water to a boil. Add butternut squash; cook 10 minutes or until tender. Drain.

2. Place cubed peeled butternut squash in a food processor with pure maple syrup, unsalted butter, grated peeled fresh ginger, kosher salt, black pepper, and grated garlic clove; process until smooth.

3. Top with roasted unsalted pumpkin seed kernels and enjoy!

Ingredients

• 1 tablespoon unsalted butter (Use Vegan butter for DF option)

• 1 teaspoon grated peeled fresh ginger

• 0.75 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 grated garlic clove

• 4 cups cubed peeled butternut squash

• 2 tablespoons pure maple syrup

• 4 teaspoons roasted unsalted pumpkin seed kernels